A Crush on Châteauneuf-du-Pape World-famous wine critic Robert M. Parker, Jr., explains why these Rhône wines so captivate him and names 20 producers he reveres.
Do Recipes Make You a Better Cook? Good cooks rely on recipes, but only to a point. Chef Daniel Patterson examines the pitfalls of written directions and urges a return to a riskier—and ultimately more rewarding—approach.
Miami's Hottest Latin Party Chef Michelle Bernstein is becoming a superstar with fantastic recipes that honor her Latin heritage. She shows off her style both at her new restaurant, Michy's, and at a floating party with friends on Biscayne Bay, featuring tangy seviche and grilled meats with chimichurri.
Jean-Georges's Best Small Plates Mushroom spring rolls and more great ideas from Jean-Georges Vongerichten's soon-to-expand Spice Market
The Food Avant-Garde's Enabler Gadget-obsessed inventor Dave Arnold may be just the kind of helper experimental cooks need.
Where to Go Next: Hamptons Marc Murphy, chef at Manhattan's Landmarc and its forthcoming Time Warner Center incarnation, has a house on Long Island's East End. Here's where he likes to eat.
Where the Jet Set Eats The greatest places to eat and stay on the most glamorous islands in the Mediterranean: Mykonos, Ibiza and Sardinia.
What Chefs Know Best 2006 F&W polled 100 chefs from New York to Portland, Oregon, on everything from their favorite pans to cooking with sodium alginate. Here's what they told us.
Best New Wine Lists 2006 The 10 winners of F&W's eighth annual Best New Wine Lists award offer outstanding wines from far and wide, even from the tiniest and most remote vineyards (think India, Turkey—and Ohio). The lists, all from restaurants that have opened within the past year or so, generally assume that customers are willing to spend a bit more on wines than they have in the past. Still, each features at least some sensational bargains, as well as a wide range of brilliant food matches.
Avroko This New York City design team can make anything from an old library card catalog to a Formica counter seem modern and sexy. Here, as they prepare for the opening of their latest Manhattan restaurant project, Quality Meats, they discuss what inspires them.
Great Beer From Around the World Meets its Food Match Chef Paul Kahan has been showered with the sort of adulation normally reserved for dead poets and southern football coaches. named an F&W best new chef 1999 for his work at Chicago's Blackbird, Kahan has been described as a genius more times than is healthy for anyone who's still alive. indeed, at this point in his career, people would probably make reservations to watch him butter toast.